Hello, hello & HAPPY FALL, my fellow autumn lovers. Lauren here from LaurenKelp.com and boy, do we have something delicious for you today! It’s officially pumpkin season and to celebrate, we are whipping up a fresh batch of pumpkin bruschetta. Topped with ricotta & arugula and paired perfectly with a crisp glass of Kendall-Jackson Vintner’s Reserve Chardonnay – it’s quite possibly the perfect appetizer for any occasion!
So, it’s the start of the week and you are thinking that things are starting to settle down a bit & that it’s the perfect time to make some plans with your friends. Maybe it’s a football game watch party, maybe the gang is coming over to your house after apple picking (if so, can I come?!), or maybe it’s just an at-home happy hour (I mean…book club) at your house – either way, you want something delicious to serve, but you don’t want to spend a ton of time in the kitchen. I mean, you’ve got guests over! That is where this lovely little dish comes in.
Perfectly delicious, this pumpkin bruschetta is super easy to make, packs a stunning presentation, and is delightfully bite-sized. Grab a bottle (or two) of Kendall-Jackson’s Vintner’s Reserve Chardonnay and you’ve got yourself a party!
Typically, I don’t tend to drink white wine in the fall (totally personal preference) but the crisp, cool flavors of the Chardonnay pair perfectly with the roasted taste of the pumpkin & seeds. The wine helps make the dish refreshing and light and the sweet undertones of the Chardonnay compliment the savory additions to the bruschetta perfectly. Drooling? You should be!
- roasted pumpkin (feel free to roast your own, or use your favorite pre-packed pumpkin cubes from the store)
- roasted pumpkin seeds (optional)
- sea salt & fresh cracked pepper (optional)
- Preheat oven to 350 degrees, grease a baking pan, and roast your pumpkin squares according to the package directions. Once done, pull out and set aside.
- OPTIONAL: If you want to add roasted pumpkin seeds to your bruschetta, spread the seeds in a single layer on a greased baking pan and roast for 30 minutes (or until dried out). Pull out, toss on a little more olive oil, some salt and pepper, or whatever spices you are feeling, and put back in for an additional 20 minutes.
- Turn the oven to broil and while you wait for it to pre-heat, cut your baguette into 1 – 1.5 inch slices. Drizzle a little olive oil or butter on each side and place on a sheet pan. When the oven is ready, place the sheet pan on the top rack of the oven, closest to the broiler, and keep an eye on the toast as it can brown quickly. Depending on your oven, 2 minutes on each side should do it, but it is totally up to preference.
- Cover toasted bread with roughly 2 tablespoons of ricotta. Top with roasted pumpkin and arugula. Drizzle with honey and finish with a small handful of roasted pumpkin seeds, a pinch of sea salt and fresh cracked pepper.
Well, what did I tell you? Wildly easy & the presentation is stunning. No one wants to spend their time in the kitchen when guests are over, so do yourself a favor – pick up these ingredients and have them on hand for all your fun plans this weekend! Plus, it’s always a good idea to have a bottle or two of Vintner’s Reserve Chardonnay on hand. Happy entertaining!